Premium
A Research Note SHELF LIFE STABILITY AND ACCEPTANCE OF FROZEN PACIFIC HAKE (Merluccius productus) FILLET PORTIONS
Author(s) -
CRAWFORD D. L.,
LAW D. K.,
MCGILL L.S.
Publication year - 1972
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1972.tb02759.x
Subject(s) - food science , flavor , hake , shelf life , merluccius , chemistry , fish fillet , sodium , fish <actinopterygii> , fishery , biology , organic chemistry
Fish portions prepared from frozen blocks of Pacific hake fillets stored vacuum sealed in moisture‐vapor proof film at –15° F for 12 months were shown to have a high degree of acceptance by flavor panels with very little change occurring during storage. Antioxidants applied in an aqueous solution achieved through the use of propylene glycol and a surface active agent and sodium tripolyphosphate added either alone or in combination with antioxidant did not improve flavor panel scores. Development of oxidative rancidity during storage as indicated by TBA‐analysis was minimal. Sodium tripolyphosphate appeared to exert a slight prooxidative influence, which was somewhat reduced by the application of antioxidants. The degree of acceptance and shelf‐life stability observed seems to indicate a good potential for using this under‐utilized species for human food.